1. First and foremost, make sure that the yogurt is room temperature. So, if you plan to make this, take your yogurt out of the fridge at least an hour before you make the yogurt mixture.
2. To make the yogurt mixture, take the room temperature Greek yogurt and stir with the minced garlic and salt. Take the dish and set aside. Once it it set aside, make the poached eggs.

To poach the eggs:

1. Fill your pot up with water and bring it to a boil. Once the water is boiled, add the tablespoon of vinegar.
2. Crack your egg over a fine mesh sieve. Eggs have water in them and by doing this, you eliminate the water which gives the poached eggs a much nicer finish. Let it sit in the sieve for 1-2 minutes. Then transfer to a ramekin.
3. Take a spoon and stir the pot of water until a whirlpool forms. Stop stirring (the water will still be moving), slide the egg into the middle of the whirlpool into the simmering water. The cook time for the egg is 3 minutes.
4. Gently lift the egg out of the simmering water and gently place on your food or on a paper towel while you cook the rest of your meal.
5. While the eggs are cooking, make your sauce to cover the eggs. In a medium saucepan, melt your butter or heat the extra virgin olive oil on a medium heat and place the pepper flakes or aleppo pepper into the pot. Make sure it does not get too hot, you do not want to burn the spice.
6. Once the eggs are poached, place the poached eggs on the yogurt and cover with spiced sauce. Top with the chopped dill and mint. Serve immediately. Voila! Your Turkish poached eggs recipe is complete.